Protein Veggie Bowls

Click here to watch the step-by-step video

Ingredients:

• 2 Small sweet potatoes (Peeled and diced)
• 12 oz Brussels sprouts (Fresh or thawed and sliced in half)
• 12 oz Frozen plain cauliflower rice
• 1 Package chicken sausage (Casing removed and sliced into rounds)
• 2 tbsp CMM beef broth
• 1 tsp Organic Seasoned Salt
• 1 tsp Extra Virgin Organic Olive Oil (Or avocado oil)
• 1/4 tsp Celery Salt
• 1/4 tsp Paprika
• 1 tbsp Pure Sesame Oil 
• 2-3 tsp CMM Everyday Beef Seasoning

Instructions:

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Wash and peel both sweet potatoes, then cut into bite-sized chunks.
3. Wash and slice brussels sprouts in half.
4. Place the vegetables on a baking sheet, then sprinkle with seasoning and drizzle with the olive oil.
   
5. Cut each sausage link into bite-sized rounds.
   
6. Place the chicken sausage in a skillet and cook on medium heat until browned.
   
7. Roast the vegetables in the oven for 20 minutes or until tender.
   
8. While the veggies and sausage cooks, pour 1 tablespoon of sesame oil into a large skillet and heat on medium heat until the oil is hot.
   
9. Add the frozen riced cauliflower to the oiled skillet and season with seasoned salt and beef broth.
   
10. Stir the cauliflower rice while cooking, until it is cooked through and tender. (About 3-5 minutes)
    
11. Remove the roasted veggies and sausage from the oven and assemble the bowls with equal parts roasted veggies, chicken sausage and riced cauliflower.
    
12. Enjoy the Buddha bowl as-is or drizzle with balsamic vinegar or your favorite sauce.